Little Debbie
My mom’s mother, Mimi, did not cook. She wasn’t the type of grandmother that made homemade treats for me. But she could shop like a star. One thing I remember is that she always had Little Debbie snack cakes. Banana Marshmallow Pies, Star Crunch Cakes, Nutty Buddy bars, and Oatmeal Creme Pies. I knew exactly which cabinet she stored them in. On road trips, they were always in the front seat, and if they came to visit us, Mom would buy them to have on hand. My mom did not buy them except for those visits.
O.D. and his wife, Ruth, founded McKee Foods in 1934. In 1960, O.D. McKee was trying to produce a catchy name for their new family-pack cartons of snack cakes. Inspired by a picture of his 4-year-old granddaughter Debbie, he decided on the name Little Debbie®. Each Little Debbie package features an illustration of a cheerful little girl in a straw hat who looks like she would enjoy jumping rope and would never throw a remote at the TV. The first family pack was produced in August of that year and consisted of the original snack cake, the Oatmeal Creme Pie. Family packs were one of the first multiple-item baked goods available with individually wrapped snacks. While the Oatmeal Creme Pie was the original Little Debbie snack cake, there were 14 different varieties by 1964. Now, more than 75 varieties are available. Little Debbie snacks are available in all 50 states, Canada, Mexico, and Puerto Rico, as well as on U.S. military bases throughout the world. And little Debbie? She is still involved with the business and currently holds the position of Executive Vice President and serves on the McKee Foods Board of Directors.
When it comes to my opinion, my favorite is the Nutty Buddy Bars. I used to eat them one layer at a time, to make them last longer. Oatmeal Creme Pies and Glazed Doughnut Sticks reside at 2 and 3 on my Little Debbie power rankings. Although, the Christmas Tree Cake is also on my list. I don’t understand how Little Debbie can turn her regular boring snack cakes into a magical holiday staple with some frosting and sprinkles. But those Christmas Cakes taste at least 10,000 times better than the January-November Cakes. As my coworkers will attest, I can never pass a holiday display of Little Debbie snacks without buying some.
Iced Oatmeal Cookie Bars
Ingredients for Bars
½ cup unsalted butter, melted
1 large egg
1 cup light brown sugar, packed
2 tablespoons medium, dark, or full-bodied molasses
1 tablespoon vanilla extract
½ teaspoon salt
¼ teaspoon cinnamon
1 cup instant oats, not old-fashioned or whole-rolled
¾ cup all-purpose flour
Ingredients for Frosting
½ cup unsalted butter, softened
1 ½ cups confectioners’ sugar
one 7-ounce jar marshmallow creme
¼ to ½ teaspoon salt, cuts some of the sweetness
Instructions
Bars
Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil, spray with cooking spray; set aside. In a large, microwave-safe bowl melt the butter, about 1 minute on high power. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, molasses, vanilla, salt, cinnamon, and whisk until smooth. Add the oats and stir to combine. Add the flour and stir until just combined, don’t overmix. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 24 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Place pan on top of a wire rack to cool completely before frosting. Don’t frost warm bars or the frosting will melt.
Frosting
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), add the butter, confectioners’ sugar, and beat on medium-high speed (start on low so you don’t spray sugar everywhere) until light and fluffy, about 3 minutes. Stop, scrape down the sides of the bowl, and add the marshmallow creme, salt, and beat on medium-high speed until well combined, about 1 minute. Turn frosting out over bars and lightly smooth it with a spatula or offset knife.
